This recipe won Bill Golden a mess of Yamamoto baits from HuntFishCook TV and Bob Simms Outdoor Show on KFBK radio in Northern California. It’s simple and delicious. Congrats Bill! We should do more of these recipe contests because I am finding some gems.
Golden's Striper Nuggets
- Striper Fillets
- Equal amounts of Saltine and Ritz crackers
- Lemon pepper
- Several cloves of garlic
- Canola oil
- Salt and Pepper
- Cut your striper fillets into "nugget" size pieces. Make sure all the red meat, or blood line, is remove.
- Wrap the fillets in a paper towel and set aside while you prepare the rest of the recipe. I like to cook my fish when they are dry and close to room temperature.
- With a rolling pin, roll out equal amounts of Saltine and Ritz crackers. Roll them until they are almost a powder. You may also add lemon pepper or any other season that you like to the crackers.
- Take three shallow bowls and put the crackers in one. In the other two put some flour in one and mixed eggs in the other.
- Chop up several cloves of garlic and set aside.
- Put about a quarter to a half inch of oil in a large cast iron skillet. I like to use canola oil but any oil will work. Turn the heat to 350*.
- While the oil is heating, dredge the fish nuggets through the flour first, the egg second, and the crackers last.
- Make sure your oil is up to temp before you place the fish in the skillet, and also make sure the pieces are not touching each other while cooking.
- Cook the fish for a few minutes on one side and carefully flip the fish over. After the all the nuggets have been flipped, spread the garlic throughout the skillet. You don't want to incorporate the garlic too early so it won't burn. Cook until they're golden brown.
- When the fish is finished cooking, place on a cookie rack and sprinkle a small amout of salt and pepper on the nuggets. Enjoy!